556 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



In looking over this classification, we 

 see that there are 13 general classes of 

 hogs, beginning with prime heavy and 

 ending with dead hogs. Butcher hogs, 

 packing hogs, and light hogs, have sub- 

 classes and these sub-classes are again 

 divided into prime, good and common. 



Prime heavy hogs — Taking up the 

 main classes, a "prime heavy hog" is a 

 hog weighing from 350 to 500 pounds 

 and represents the extreme of the fat or 

 lard hog type. The number of hogs of 

 this class found on the market are not 

 as numerous to-day as formerly, owing 

 to the tendency of the market toward 

 the lighter hogs. There are still enough, 

 however, to form a class. 



show marked evidence of ripeness and 

 maturity. The two must go hand in 

 hand. A hog may be mature without 

 having been fed so as to show that 

 bloom of condition that is necessary for 

 a prime hog, or he may have been as 

 well fed as possible, and not be suf- 

 ficiently mature, consequently he would 

 not grade as prime. The high state of 

 finish required for a hog of this grade 

 is brought about by liberal grain feed- 

 ing to maturity. Maturity in general 

 means that condition in which develop- 

 ment is complete." More specifically it 

 means "that stage in the process of feed- 

 ing where growth ceases under a given 

 system of feeding and the animal takes 



Fig. 351 — CHOICE BACON CLASS (UNITED STATES) 

 (Courtesy of Illinois Exper. Station) 



Butcher hogs weigh from 180 to 350 

 pounds and as a class are mostly bar- 

 rows. Barrows usually sell more readily 

 and bring better prices than sows. This 

 class of hogs is principally used for the 

 fresh meat trade. They range in age 

 from six months in the case of the light 

 butchers to a year old for the heavy 

 butchers. Heavy butchers weigh from 

 280 to 350 pounds, medium butchers 220 

 to 280 pounds and light butchers 180 

 to 220 pounds. 



Prime hogs — In order for a hog to 

 grade "prime" in either the heavy, me- 

 dium or light butcher classes, it must 

 be perfect in quality and show evidence 

 of ripeness in condition and maturity. 



A "prime" hog means the best of its 

 class. "To grade as 'prime,' a hog must 



on the form and appearance, as well 

 as the high state of finish, of an ordi- 

 narily well-fed, mature animal. This 

 may be at different ages and weights, 

 thus giving the prime heavy hogs, and 

 prime, heavy, medium and light butch- 

 ers ranging in weight from 500 down to 

 200 pounds." 



A "prime" butcher hog should have 

 the ideal form of a fat or lard hog, with 

 a broad back, wide, well-filled hams and 

 shoulders, short, heavy neck, heavy 

 jowls, and short legs. The degree of 

 fatness of the hog is of prime impor- 

 tance in determining the grade to which 

 it belongs. "Prime butcher hogs must 

 be well covered with a thick layer of fat 

 on the outside of the carcass, be well 

 rounded out at the rump, thus making 



